Rugani Beetroot Cured Salmon Salad with Apple, Walnut & Radish


By Anine Strydom, Cultiv8   


4 radishes thinly sliced 

1 tbsp sea salt flakes 

1 tsp castor sugar  

1 tsp coriander seeds, lightly toasted  

200g of smoked salmon  

2 tsp English mustard  

2 tbsp olive oil 

1 tbsp red wine vinegar 

2 tbsp Rugani Beetroot juice  

2 cups of watercress leaves 

½ a punnet of flat leaf parsley torn  

25g walnuts, toasted 

1 Green apple, cored and thinly sliced  



Mix beetroot juice with sugar, salt and coriander seeds. 

Pour over salmon and let chill for 15min for smoked salmon and 1 hour for salmon fillets  

Put mustard and 1 ½ tbsp olive oil in mixing bowl and whisk well before adding the vinegar and seasoning. Pour over watercress and parsley and mix well  

Scatter walnuts and apple over salad leaves and scatter salmon strips on top of salad

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